Friday, April 03, 2015

Stuffed Portobello mushroom-whole30 day 11

Everyday since starting Whole30 I've been posting a picture or 2 on Facebook and Instagram.  I started posting the pics to keep myself accountable and so my other friends that are on it or have finished it can help me out. Yesterday, I received a lot of comments asking for the recipe for my stuffed mushrooms but I had just made it up as I went so no recipe.  I decided this would be a good place for me to post my recipe so I can remember it for next time.  I'm kind of forgetful sometimes.  My kids say it's old age but what do they know?  Oh, BTW my kids are both teenagers now Kylan's 13 and Kenzie's 14, I can't believe my babies are young teens now.

I started off with a large portobello mushroom that was just a little smaller than a salad plate. Next, I pulled off the stem and chopped it up. Pre-heat your oven to 350 degrees and then put your mushroom on a pan (make sure it has edges or some of the liquid will drop on your oven bottom and start smoking).   Just a heads up people, no need to make a mess like I did!  I baked them for about 10 minutes stem side down while I was working on the next step.

Next, I got my cauliflower rice out and fried it up with some garlic. I wilted some spinach and also chopped up a yellow squash and threw it in the pan.  Now, I needed some protein and couldn't decide what to add so I grabbed some leftover salmon and diced it up and added it to the mixture. I pulled the mushroom caps our and turned them over.  I just filled each mushroom cap with the mixture and popped them back in the oven for about 15 minutes.  They were to die for!

I saw someone used portobello's in place of hamburger buns.  Has anyone done this?  Sounds good to me!

Thanks for reading,

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